For whitefish, it can be stored up to 6 months, while for salmons it can be stored up to 4 months. If you have thawed your fish, we recommend that you eat it as soon as the quality of the fish may be hindered if left in the fridge too long.
We recommend that you place the seafood to thaw overnight in the refrigerator. When thawing, place the packaged seafood on a plate or shallow pan for the water that would form after thawing. Let the product thaw for 8 – 10 hours (or longer for larger fillets as they take a longer time to thaw). Do not rush the process of thawing the seafood by putting it in warm water as it can hinder the flavour and texture of the fish.